She made her own version of Reese’s Pumpkin Peanut Butter Cups, and I thought the idea was absolutely brilliant!

Then I started to see more homemade candy cups popping up on Pinterest and other sites, and I knew that I just wanted to make my own version. So, I started brainstorming ideas…and nothing really came to me!

Hmmmph.

*crosses arms*

Then a few weeks ago I got my hands on some cinnamon chips and the idea magically manifested…and I immediately knew that I needed to melt those bad boys down and stuff ‘em full of pumpkin.

And that’s exactly what I did.

Now, the cinnamon chips that I used for this recipe are Hershey’s, but I have since found that King Arthur makes a higher quality brand which I have every intention of buying and using once I’m done with the supply I have now.

And…once you make this recipe or any of the other recipes I plan to post in the future…you will never go without cinnamon chips in your pantry again.

Note

*WWpts and WWpts+= 2 pts per serving*

Directions

Step 1

Add the cinnamon chips & coconut oil to a small heat-safe bowl and microwave for 30 seconds. Stir well then continue microwaving and stirring in 15 second increments until the chips are completely melted. NOTE: If this mixture gets overheated and seizes up, just stir in a touch more coconut oil and it should loosen right back up.

Step 2

Add roughly 1 1/4 tsp of the chip mixture to the bottom of 12 silicon baking cups and swirl until the entire bottom is covered. Then, using your fingers or a pastry brush (fingers are much faster), gently spread some of the mixture about 1/4 of the way up the sides of each cup. NOTE: I have not used paper cups for this, so I'm not sure how well they would work or if they would stick. Please let me know if someone does this!

Step 3

Put the cups in the freezer until ready to fill.

Step 4

In another small bowl, mix the remaining ingredients until well combined.

Step 5

Remove the cups from the freezer then fill each of them with about 1 1/2 tsp of the pumpkin mixture. Smooth into an even layer so it can easily be covered in the next step.

Step 6

Remelt the remaining cinnamon chip mixture if needed, then spoon about 1-1/2 tsp on top of the pumpkin mixture until the pumpkin layer is completely covered.

Step 7

Sprinkle each cup with a few pumpkin seeds then freeze until ready to serve.